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lamb kebabs

Unknown
Unknown
edited November -0001 in EggHead Forum
1jul2007-041.jpg
<p />the best thing i've made on the egg yet! lamb chop kebab on pita with cacik...[p]1jul2007-005.jpg[p]1jul2007-024.jpg[p]these shanks are still on the egg in a foil pan with tomato sauce, peppers & onions ala dr bbq... thanks doc![p]1jul2007-027.jpg[p]<img src=http://my.erinet.com/~pnsonr/aargh.gif>[p]
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Comments

  • Fidel
    Fidel Posts: 10,172
    Rick's Tropical Delight,[p]Best thing yet? That is quite a statement.[p]I may try them even though my wife won't eat lamb. I promise no pics.
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  • edbro
    edbro Posts: 300
    Rick's Tropical Delight,
    What did you season the lamb with. I can handle the Cacik, it's Turkish and my wife is a Turk!

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  • Unknown
    Unknown
    edbro,
    1 T sea salt
    1 t black pepper
    1 t dried mint
    1 t dried oregano
    1 T fresh rosemary from the garden
    extra virgin olive oil[p]page 200 of steve raichlen's "barbecue! bible" the cacik is on page 60.[p]smoked them for 1:20 @ 280-300 with apple chips. i had four chops, and two shoulder pieces. the shanks are still out there. should be about done now.
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  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    Rick's Tropical Delight,
    It will be interesting if the next thing coming off the egg has a lamb taste. I was at a comp a month ago and the open category was lamb and a guy on a horizon smoker decided to do it on his weber because he was afraid he would have lamb aftertaste. I have never made lamb so I cant comment on that but would be interested as I would like to do lambcicles some day.
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  • Unknown
    Unknown
    Buster Dog BBQ,
    it'll be hard to tell since i'm making jerk chicken tomorrow and there are so many flavor layers in there no one would know.
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  • Unknown
    Unknown
    7jul07-004.jpg
    <p />Fidel,
    you are right... these are the best thing i've made on the egg! lamb shanks! i can see why they are your favorite doc!
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  • Richard
    Richard Posts: 698
    Rick's Tropical Delight,[p]Here is a marinade that we like. Also when having shanks, like to have the butcher cut into 1 1/2 -2 inch pieces and makes cooking a little shorter time. Save the rosemary twigs for smoke![p]Marinade, Lamb, Richard
    [p]INGREDIENTS:
    1 Cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 Cup Sweet or Red Onion, Diced
    1/3 Cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 Pinch Sea Salt
    1/4 Cup Balsamic Vinegar
    1-2 Lemons, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 Cup Soy Sauce, ( Optional )




    Preparation:
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,


    Recipe Source
    Source: BGE Forum, Richard, 05/25/01



    we like to have the butcher cut sn

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